Lentil Bolognese Stuffed Shells
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1.5 cups green or brown lentils
- 0.5 cups red wine vinegar
- 28 ounces crushed tomatoes
- 2 cups water
- Handful of fresh parsley
- 1/2 cup cashew cream or non-dairy milk blended with 1 tablespoon white miso paste (miso optional)
- Salt and pepper to taste
- Ground nutmeg to taste
- 1 package jumbo pasta shells
Preparation
Heat oil on sauté function, then add onions, carrots, celery, salt, and pepper. Heat until tender, about 6-8 minutes.
Add garlic and tomato paste, mix, and cook for 2 minutes until paste becomes darker.
Add red wine vinegar to deglaze pot and scrape to get all the brown bits at the bottom, then add lentils and mix.
Add tomatoes, water, and parsley. Press the off button to stop the sauté function. Secure the lid, then turn the knob to the sealing position. Press the manual button, adjust the time to cook at high pressure for 20 minutes. After 20 minutes, quick release the pressure by turning the knob to vent position using an oven mitt. Wait for steam to completely release before opening the lid.
Add cream and miso blend, nutmeg, and more fresh parsley if desired. Stir and adjust seasonings. Serve with your favorite pasta, use as a lasagna filling, or as pasta shell filling.
Cook jumbo pasta shells according to package instructions until al dente
Stuff the cooked shells with the lentil bolognese mixture
